Pot Roast Recipe
- 3 1/2 lb of beef shoulder or boneless chuck roast
- 1 Tbsp olive or grapeseed oil
- salt, pepper, italian seasoning to taste
- 1 large yellow onion, chopped or sliced
- 4 cloves of garlic, peeled
- 1/2 cup of red wine
- carrots, peeled and cut lengthwise
Use a covered pot large enough to hold roast and vegetables.
Heat 1 Tbsp of oil on medium high heat. Sprinkle and rub salt,
pepper, and Italian seasoning all over the roast. Brown roast
in pot, all over, several minutes on each side. Don't move the
roast while a side is browning, or it won't brown well. When
roast is browned, lift up the meat and add garlic and chopped
onion to the bottom of the pan. Let the roast sit on top of
the onions. Add 1/2 cup of red wine. Cover. Bring to simmer
and lower heat to maintain a low simmer. Cook for 3 1/2 to 4
hours, until meat is tender. (If you are using a pressure cooker,
cut the time by half). Near the end of the cooking, add carrots,
cook until tender, about an additional 10 minutes.
Serve with boiled green beans and potatoes.
Serves 4.
Pot Roast with Sour Cream Gravy Recipe
- 3 lbs Grass fed beef roast
- 3 T olive oil
- 2 C sour cream
- 2 t dill seed
- 1 pkg onion soup mix
- 1 t Celtic sea salt
- 1/4 t freshly ground black pepper
- 1 C water**
Brown roast on all sides in olive oil. Season with dill
seed, salt, pepper, onion soup. Add water. Cook covered in
Dutch Oven approx. 3 hours at 275 degrees, turning occasionally
to keep moist. When the meat is fork tender remove from the
pot, do not overcook. Reduce pan drippings or add water to
make 1 1/2 cup liquid. Add flour (if needed, put in blender
to make smooth) and stir until thickens. Add sour cream. Slice
roast and serve with sour cream gravy.
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By Bob
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